|
One Dish Meals
Main Dishes
Desserts
Vegetables
Cookies
Breads
Cakes
Icings and Glazes
Pies
Pie Crusts, Toppings,
and Glazes
Sauces
Menu
Chicken Liver Meal
Ground Beef and Vegetable Meal
Steamed Ham and Brussels Sprouts
Beef, Bean and Noodle Meal
Cheesy Beef Stew
Double Bean Pork
Potato Topped Casserole
Chicken Liver Meal
3/4 lb. chicken livers
1/4 cup butter
2 Tbsps. brandy
2 Tbsps. green onions (minced)
1/2 lb. fresh mushrooms (sliced)
1 1/2 Tbsps. flour
1 cup sour cream
3 Tbsps. butter(melted)
1 lb. mixed greens(cooked & drained)
Savory Rice (see below)
Saute 1/2 cup of chopped onion in 1/4 cup
of butter until the onions are soft and tender.
Add 1 cup of long-grain rice and stir. Pour in
2 cups of chicken broth and cook uncovered about
15 mins. or until the broth is absorbed.
Heat the 1/4 cup of butter in a hot skillet. Add the livers
and saute about 2 mins. until the outside is brown but
the inside is still pink. Remove the livers and wrap in
foil to keep warm. Add the brandy, minced onions, and the
mushrooms to the hot skillet and saute for 2 mins. Stir in
the flour, sour cream, and return the livers, blend well
then remove the skillet from the heat.
Mix the 3 Tbsps. of melted butter to the greens and line
the bottom of a buttered casserole dish, layer in the
Savory Rice, then top with the liver mixture. Bake at 350
for 25 mins.
serves 4
Return to Menu
Ground Beef and Vegetable Meal
1 lb. lean ground beef
1 large onion (chopped)
1/4 cup butter
4 stalks celery (sliced thin)
2 large carrots (sliced)
1 small head cabbage (sliced)
2 cups beef broth
1/3 cup uncooked rice
2 cups green beans
1 tsp. salt
Melt the butter in a hot skillet, add the ground beef and
onion, brown over med. heat while stirring. Add the celery,
carrots, cabbage, and green beans, cook until the vegetables
begin to get tender. (about 5 to 10 mins.)
Pour into a buttered casserole dish, add the broth, rice
and salt, stir. Bake at 350 for 20 to 25 mins.
serves 4
Return to Menu
Steamed Ham and Brussels Sprouts
1-1 1/2 lb. ham steak
1 lb. fresh brussels sprouts
1 cup water
1 1/2 tsp. salt
1/3 lb. bacon or side meat
(cut into 1 inch pieces)
1 large yellow onion (diced)
Cut ham slice into 1 inch wide strips about 3 inches long.
In a large saucepan, combine the brussels sprouts, water
and salt. Simmer,covered, for 12 to 15 mins. until they
are tender.
Fry bacon in a heavy skillet until crispy then remove all
but 3 Tbsps. of the grease. Add the onion and saute until
the onion softens. (about 5 mins.) Drain the brussels sprouts
and add with ham to the skillet. Cover and steam over a
low heat for 5 to 7 mins.
serves 4
Return to Menu
Beef, Bean and Noodle Meal
1 lb. lean ground beef
1 large onion (chopped)
1 small green bell pepper (chopped)
1 cup celery (chopped)
2 tsps. salt
1/4 tsp. black pepper
1 Tbsp. worcestershire sauce
1 Tbsp. steak sauce
1 small bag noodles
1 cup stewed tomatoes
2 cups red kidney beans (cooked)
1 small can whole kernel corn
1 cup water
1 beef bouillon cube
In a large, heavy skillet, brown the ground beef. Then
add the onion, bell pepper, corn and celery; saute for
10 mins. Stir in the rest of the ingredients mixing well.
Bring to a boil. Reduce the heat and simmer, covered, stirring
occasionally for about 25 mins. or until liquid is absorbed.
serves 6
Return to Menu
Cheesy Beef Stew
1 1/2 lb. beef
2 cups beef broth
4 med. carrots (peeled,quartered & cut 2 inches)
4 med. potatoes (peeled & quartered)
2 large onions (quartered)
1 large head cauliflower (separate into small pcs.)
2 cups cheddar cheese (shreaded)
1/4 cup butter
1 1/2 tsps. salt
1/2 tsp. black pepper
2 Tbsps. cornstarch
1/4 cup cold water
Trim the fat from the beef and cut into 1 1/2 inch cubes.
Put into a large, heavy pot and add the beef broth. Bring
to a boil, reduce heat slightly, cover and simmer until almost
tender. (about 45 mins. to an hour)
Add carrots, potatoes and onions. Return to a boil, cover
and cook until tender. (20 to 30 mins.) Add the cauliflower
and cook 15 more mins.
Remove the vegetables to a large casserole dish. Add
the butter, salt and pepper to the meat and juices. Thicken
the juices with the cornstarch blended with the cold
water over low heat. Pour the meat and gravy over the
vegetables. Top with the cheese and place in a hot oven
just until the cheese melts.
serves 6
Return to Menu
Double Bean Pork
3 cups pork (cubed and cooked)
1/4 cup vegetable oil
1 cup celery (sliced thin)
1 cup onion (chopped)
1 can sliced mushrooms (8oz)
3 med. potatoes (peeled, quartered and cooked)
1/2 cup red bell pepper (chopped)
3/4 cup green bell pepper (chopped)
1 clove of garlic (minced)
1 can pork & beans (16oz)
1 can kidney beans (16oz)
1 can tomato paste (6oz)
2 tsps. salt
1 tsp. black pepper
Trim excess fat from pork. Heat the oil in a heavy skillet.
Add the celery, onion, peppers and the garlic. Saute until
tender then stir in the meat and cook until meat is hot
in the center. Add the rest of the ingredients, blending
well. Cover and simmer over low heat 45 mins. to an hour.
serves 6
Return to Menu
Potato Topped Casserole
4 med. potatoes (peeled, sliced and cooked)
2 lbs. lean ground beef
4 Tbsps. butter
1 large onion (chopped)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 clove garlic (minced)
1 tsp. salt
1/4 tsp. black pepper
2 Tbsps. cooking sherry
1/4 cup parsley (chopped)
1/4 cup milk
1/2 cup swiss cheese (shredded)
In a heavy skillet, brown the ground beef in 2 Tbsps. of
butter, then add the onion, red and green bell pepper;
saute until soft. Spoon off excess fat, then stir in the
garlic, salt, black pepper, sherry and the parsley, saute
another 5 mins. Spread the mixture into a buttered, 2 1/2
quart casserole dish.
To the cooked potatoes add the remaining 2 Tbsps. of butter
and milk, beat until smooth, salt to taste. Spread the
potatoes over the meat mixture evenly, then using a spoon,
pull up points. Sprinkle the top with the shreaded cheese.
Bake uncovered at 350 until potatoes and cheese is lightly
browned.
serves 4-6
Return to Menu
|
|
